This balsamic chicken recipe is delicious and easy to make—my husband loves it. Sometimes I reduce the size of the chicken into strips and serve it over pasta.
½ cup chicken broth
Half a cup of balsamic vinegar
2 tablespoons white sugar
1 teaspoon dried Italian herb seasoning
1 clove minced garlic
4 halves of boneless, skinless chicken breasts
1 tablespoon olive oil
Whisk together chicken broth, balsamic vinegar, sugar, Italian seasoning, and garlic in a bowl. Put the chicken breasts in the marinade. Leave it to soak for 10 minutes on each side.
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade. Reserve salt water. Place the chicken in the warm skillet and cook dinner until browned and no longer purple inside, about 7 minutes per side.
Pour the marinade into the pan. Cook until sauce thickens slightly, flipping chicken breasts as fast or twice as fast, about 5 minutes. A fast-reading thermometer inserted into the heart of a hen’s breast should check at least one hundred and sixty-five phase F (74 bands C).